Entree: France – Rôti de Boeuf (French Roast Beef) with Glazed Pearl Onions and Carrots (Roast beef)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr

Additional 15 min

Total 1 hr 40 min

Ingredients

- 1 sirloin tip roast, approx. 3 lb (1.4 kg) total
- 1 1/2 tsp (8 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) butter
- 2 tbsp (30 ml) vegetable oil
- 5 garlic cloves, lightly crushed
- 2 tbsp (30 g) olive oil (for vegetables)
- 12 pearl onions, peeled, approx. 8 oz (225 g) total
- 4 medium carrots, about 1 lb (450 g) total, cut into 1-inch (2.5 cm) rounds
- 3 celery stalks, about 6 oz (170 g) total, sliced
- 1 cup (240 ml) dry red wine
- 1 1/2 cups (360 ml) beef stock
- 1 tbsp (12 g) sugar (for glazing)
- 2 sprigs fresh thyme
- 1 bay leaf

Instructions

1. Preheat oven to 400°F (200°C). Season roast with salt and pepper. In a heavy ovenproof skillet or roasting pan, heat butter and vegetable oil over high heat until hot. Sear roast on all sides until well browned, about 3–4 minutes per side. Add garlic and sear briefly with the meat.
2. Add thyme and bay leaf to the pan, then transfer skillet to oven. Roast until internal temperature reaches desired doneness (about 18–20 minutes per pound for medium-rare). Remove roast and rest covered 15 minutes.
3. Meanwhile, in a separate sauté pan, heat 2 tbsp (30 ml) olive oil over medium heat. Add pearl onions, carrots, and celery and cook until beginning to color, about 6–8 minutes. Sprinkle sugar over vegetables and continue to cook until glazed and tender, about 4–6 more minutes. Keep warm.
4. For the jus, place roasting pan over medium heat and pour in red wine to deglaze, scraping up fond. Add beef stock and simmer until reduced by about one-third and slightly thickened. Strain if desired and season with salt and pepper.
5. Slice roast thinly against the grain, arrange with glazed pearl onions and carrots, and serve with the red-wine jus.